Whole Roasted Sake Salmon In Banana Leaves Recipes

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WHOLE ROASTED SALMON



Whole Roasted Salmon image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 14 to 16 servings

Number Of Ingredients 9

5 to 6 pounds whole salmon, scaled, gutted and washed
6 tablespoons olive oil
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
3 bunches fresh tarragon
2 pounds carrots, peeled and sliced thin
8 large shallots, peeled and sliced
2 pound leeks, well washed and cut into 1-inch pieces
1/2 cup white wine

Steps:

  • Preheat oven to 450 degrees.
  • Rub the salmon on all sides with 4 tablespoons of the oil and season inside and out with salt and pepper. Place the tarragon bunch inside the cavity of the fish. Put the vegetables in a large roasting pan coat with the remainder of the oil, season with salt and pepper and mix to combine. Place the salmon on the bed of vegetables. Sprinkle fish and vegetables with white wine. Place the roasting pan in the oven and cook for 45 minutes or until the fish is thoroughly cooked. About 15 minutes for every inch of fish.
  • Carefully lift the fish out of the pan and place on a platter along with the roasted vegetables.
  • Serve by portioning out the fish using two large spoons: filleting as you go first the top fillet, discard the center bone and then serve the bottom fillet.

FISH STEAMED IN BANANA LEAVES



Fish steamed in Banana leaves image

Make and share this Fish steamed in Banana leaves recipe from Food.com.

Provided by Girl from India

Categories     Asian

Time 1h20m

Yield 12 fillets

Number Of Ingredients 9

12 fillets fish (can use any white flesh fish like salmon)
1 teaspoon red chili powder (or according to taste)
1/2 teaspoon turmeric powder
2 -3 tablespoons mustard oil
salt
2 teaspoons sugar
6 -7 slit green chilies
1 cup black mustard seeds or 1 cup yellow mustard seeds, ground to a paste with water. (I use black)
12 pieces banana leaves, to wrap the fish fillets in

Steps:

  • Add the chilli powder, turmeric, salt, sugar, mustard oil and green chillies to the fillets.
  • Mix well to coat evenly.
  • (Don't be afraid to use your hands.) Marinate fish for 20-30 mins.
  • Now add the ground mustard and immediately wrap each fillet with a little extra marinade on top into individual pouches with the banana leaf.
  • Steam for 20 mins in a steamer.
  • Enjoy.

WHOLE SALT BAKED SALMON



Whole Salt Baked Salmon image

Provided by Martha Stewart

Categories     Salmon Recipes

Number Of Ingredients 6

1 eight-pound whole wild salmon, such as Alaskan king, scaled and cleaned
Maldon sea salt
Freshly ground pepper
1 bunch fennel leaves and stalks, washed
10 to 12 pounds coarse sea salt (or kosher salt)
Rose Gray and Ruth Rogers's Salsa Verde

Steps:

  • Heat oven to 450 degrees. Season cavity of salmon with Maldon salt and pepper. Fill the cavity with the fennel leaves and stalks.
  • Fill the bottom of a large roasting or baking pan with a 1/2-inch layer of salt. Place the fish on its side, on top of the salt. Pile the remaining sea salt over the fish, completely covering it by at least 1/2 inch all over. If the head and tail protrude from the pan, place a double layer of heavy-duty aluminum under tail and head to prevent salt from falling into your oven. Sprinkle 2 tablespoons water over the surface of the salt.
  • Transfer roasting pan to oven, and bake salmon until cooked through, 45 to 60 minutes. To test if the fish is cooked, poke a metal skewer or kitchen fork through the salt and into the fish where the fish is the thickest. Pull the skewer out: If the skewer is warm to the touch, then the salmon is cooked. Transfer pan to a wire rack, and let rest until cool enough to handle.
  • Using your fingers, break off the salt crust from the top of the fish; the skin should have stuck to the salt and should peel away as you do this. If the skin does not pull away when you remove the salt, use a paring knife to gently lift the skin away from the fillet. Carefully lift the entire fish out of the pan. Peel away any remaining skin and salt stuck to the underside; place the fish on a cutting board.
  • Cut the fillets off the bones, and serve at room temperature, garnished with Salsa Verde.

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